COFFEE CHIPOTLE PORK CHOPS

from "the homesick texan's family table" cookbook. this rub results in a smoky, juicy and slightly sweet chop. prep time does not include refrigeration time.

Time: 45 minutes

Steps:

• mix together the salt through allspice
• coat each pork chop with the rub , covering both sides generously
• reserve any leftover rub for a future use
• place the pork chops in a plastic food storage bag and refrigerate for 8 hours
• to cook the pork chops , remove them from the refrigerator and allow to come to room temperature , about 30 minutes
• preheat the oven to 350 degrees f
• in a large ovenproof skillet , heat the vegetable oil over medium-low heat
• add the pork chops , and cook on each side for 5 minutes
• place the skillet in the oven and cook the pork chops for 15 minutes , uncovered , or until a meat thermometer reads 145 degrees f
• allow to rest for 10 minutes before serving

COFFEE-CHIPOTLE PORK CHOPS

From "The Homesick Texan's Family Table" cookbook. This rub results in a smoky, juicy and slightly sweet chop. Prep time does not include refrigeration time.

Recipe From food.com

Provided by DailyInspiration

Time 45m

Yield 4 serving(s)

Steps:

• Mix together the salt through allspice. Coat each pork chop with the rub, covering both sides generously. Reserve any leftover rub for a future use. Place the pork chops in a plastic food storage bag and refrigerate for 8 hours.
• To cook the pork chops, remove them from the refrigerator and allow to come to room temperature, about 30 minutes. Preheat the oven to 350 degrees F.
• In a large ovenproof skillet, heat the vegetable oil over medium-low heat. Add the pork chops, and cook on each side for 5 minutes. Place the skillet in the oven and cook the pork chops for 15 minutes, uncovered, or until a meat thermometer reads 145 degrees F. Allow to rest for 10 minutes before serving (there will be carry-over cooking).

COFFEE-MOLASSES MARINATED PORK CHOPS

A friend gave me this fabulous pork chop recipe, and it's seriously the best pork I've ever tasted. -Pam Moormann, Beverly, Massachusetts

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 4 servings.

Steps:

• In a large bowl, combine the first nine ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate at least 2 hours. Cover and refrigerate remaining coffee mixture until ready to cook., For glaze, place remaining coffee mixture in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/2 cup., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving. Spoon glaze over chops.

SLOW-COOKER CHIPOTLE PORK CHOPS

I love the tender texture of pork chops made in the slow cooker! The flavor of this sauce is similar to barbecue, but with a little extra kick. The crispy onions on top add an extra, delectable crunch. -Elisabeth Larsen, Pleasant Grove, Utah

Recipe From tasteofhome.com

Provided by Taste of Home

Time 4h15m

Yield 8 servings.

Steps:

• Place all ingredients except toppings in a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 4-5 hours. Top with french-fried onions and cilantro just before serving.

CHIPOTLE CHOPS

I love chipotle peppers in adobo sauce! Here is a skillet pork chop recipe that I threw together, using the chiles with garlic and onions. Hope you like it!!

Recipe From food.com

Provided by ChefLee

Time 30m

Yield 5 pork chops, 5 serving(s)

Steps:

• Season both sides of the chops with salt and pepper.
• Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
• In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
• Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
• Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
• Cook the meat on low for 10 minutes on each side until no longer pink.

ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS

Recipe From foodnetwork.com

Provided by Alton Brown

Time 2h28m

Steps:

• Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
• Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
• Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

CHIPOTLE CRUSTED PORK TENDERLOIN

Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.

Recipe From allrecipes.com

Provided by KRAMNODROG

Time 35m

Yield 6

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.